Voice of the Restaurant Industry
FohBoh (15)
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 What do you think of the Menu Labeling Law that just passed?Calorie data now has to be posted by chains. See the article here: http://www.nytimes.com/2010/03/24/business/24menu.html?src=me How will… Started by Karolyn HartLatest Reply |
 burn notice jobsI have worked and ran two michelin rated restaurants, cooked for world leaders and leaders the buisiness world. When the economy crashed, I… Started by Matthew BrownLatest Reply |
 Non-Operator Browser Issues?Hi all! We have had some reports lately of FohBoh running slowly, crashing, freezing, etc... lately. Are you having a similar issue? If so,… Started by FohBohLatest Reply |
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 Calling All Waiters! What do you think about Waiter Organizers/Wallets, etc? Have you heard of the Waiter Caddy? What do you use to organize your closed checks, orders, etc?I have been a waiter for 8 years, and I have seen it all! We use whatever is lying around to stuff our cash, closed checks, and orders in.… Started by Kat Degel |
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Jan 11 Reply by Jonathan Schneider |
 How much do you tip? What do you base your tip on?This is a pretty general question... when you're at a restaurant, what do you base your tip on? - waitress/waiter? - food? - service? - re… Started by Mr.Restaurant |
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Sep 4, 2012 Reply by James |
 Local Food; Chef PerceptionsThe link below is to a survey about the perception of the term "Local Food" among fellow chefs. The results are being used to complete a c… Started by William M. Bicknell |
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Sep 7, 2011 Reply by Gabriel Laeis |
 Caitlin Bartone and Coretta Mathurin's Capstone- Nepotism in the workplaceFirst of all, thank you for taking the time to stop and check this out! We are two seniors at Paul Smith's College in the Hotel Resort To… Started by Caitlin Bartone |
0 | Oct 22, 2010 |
What do you think of the Menu Labeling Law that just passed?Calorie data now has to be posted by chains. See the article here: http://www.nytimes.com/2010/03/24/business/24menu.html?src=me How will… Started by Karolyn Hart |
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Apr 28, 2010 Reply by Don Barrick |
 Non-Operator Question of the weekWho comes first the customer or the employee? Why did you pick the one you did? Started by Mel Kleiman |
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Nov 4, 2009 Reply by Michael Biesemeyer |
burn notice jobsI have worked and ran two michelin rated restaurants, cooked for world leaders and leaders the buisiness world. When the economy crashed, I… Started by Matthew Brown |
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Nov 3, 2009 Reply by Amy |
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Non-Operator Browser Issues?Hi all! We have had some reports lately of FohBoh running slowly, crashing, freezing, etc... lately. Are you having a similar issue? If so,… Started by FohBoh |
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Sep 29, 2009 Reply by Andrew Fickert |
 Non-Operator Gluten Free and On the RoadI have noticed that more and more restaurants are providing gluten free options to their customers. This is close to my heart for I was glu… Started by J. Stewart Singleton |
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Jul 14, 2009 Reply by J. Stewart Singleton |
 Suggestive SellingHow important is it to you when dining out that a server tries to suggestively sell you an item or describe a special in mouth-watering det… Started by Matt Urdan |
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Jul 13, 2009 Reply by Patti |
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